Roast Fennel Mayonnaise is a modern British recipe for a classic accompaniment or dip of mayonnaise flavoured with roast fennel that makes an excellent accompaniment to fish. The full recipe is presented here and I hope you enjoy this classic American version of: Roast Fennel Mayonnaise.
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Ingredients:
2 medium-sized bulbs of fennel
1 tbsp extra-virgin olive oil
250ml mayonnaise
generous pinch of sea salt
freshly-ground black pepper, to taste
cayenne pepper, to taste
shredded fennel leaves, to garnish
Method:
Cut the fennel bulbs into thick slices (reserve any leaves for garnish) and arrange these on a lightly-greased baking tray. Drizzle over the olive oil then transfer to an oven pre-heated to 180°C and bake for 20 minutes. Remove from the oven and turn the slices over then return to the oven and cook for a further 15 minutes, or until nicely browned.
After this time, tip the fennel into a bowl, cover with clingfilm and set aside to steam and cool for 30 minutes. Turn the fennel into a food processor and pulse until finely chopped.
Turn the mayonnaise into a bowl and stir in the chopped, roasted, fennel along with the fennel leaves. Cover with clingfilm and store in the refrigerator over night (this allows the fennel flavour to develop).
To serve, adjust the seasonings then turn into a serving dish, garnish with a pinch of cayenne pepper and serve. This makes an excellent accompaniment to roast and pan-fried fish. It is also good served as a dipping sauce.
